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Vegan Masala Cauliflower

Recipe byThe_Veganate
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Ingredients: 

2 Tbsp Vegetable Oil
2 large onions, peeled and thinly sliced
4 tsps garam masala
2 cans (14.5 oz each) no-salt-added diced tomatoes
3/4 pound small red-skinned potatoes, cut into 1-inch pieces
1 medium cauliflower, about 2 lbs, core removed, cut into florets
1/2 cup golden raisins
3/4 cup brown basmati rice, cooked
1/3 cup unsalted cashews, chopped (optional)
1 lemon, cut into wedges (optional)

Directions

  1. Heat oil in a large, lidded nonstick 8-quart pot over medium-high heat.  Add onions and cook, stirring occasionally, for 6 minutes, until nicely browned.
  2. Stir in garam masala and cook for 30 seconds.  Add tomatoes with their juice, and potatoes; simmer, covered, on medium heat 7 minutes.  Stir in cauliflower, raisins, salt and chikpeas; simmer, covered, 12 to 15 minutes, stirring occasionally, or until potatoes and cauliflower are tender.
  3. Gradually stir in spinach until wilted.  Serve over rice and top with nuts.  Squeeze lemon over each serving if desired. 

Tips / Substitutes: Simmer is more like 45 minutes, not 12 to 15.

Servings: 6

Preparation Time: about 1.5 hours

 

Comments

Outdoorgrrl's picture
Outdoorgrrl

The directions call for spinach and chickpeas, but I don't see them listed in the ingredient list.

The_Veganate's picture
The_Veganate

Great point! I kept this from another member. I'll ask them and get back to you.

The_Veganate's picture
The_Veganate

still haven't heard back :(

Comments on similar recipes

Vegan Masala Cauliflower

image/gif iconnodishimage.gif
print
Ingredients: 

2 Tbsp Vegetable Oil
2 large onions, peeled and thinly sliced
4 tsps garam masala
2 cans (14.5 oz each) no-salt-added diced tomatoes
3/4 pound small red-skinned potatoes, cut into 1-inch pieces
1 medium cauliflower, about 2 lbs, core remoced, cut into florets
1/2 cup golden raisins
3/4 cup brown basmati rice, cooked
1/3 cup unsalted cashews, chopped (optional)
1 lemon, cut into wedges (optional)

Directions

  1. Heat oil in a large, lidded nonstick 8-quart pot over medium-high heat.  Add onions and cook, stirring occasionally, for 6 minutes, until nicely browned.
  2. Stir in garam masala and cook for 30 seconds.  Add tomatoes with their juice, and potatoes; simmer, covered, on medium heat 7 minutes.  Stir in cauliflower, raisins, salt and chikpeas; simmer, covered, 12 to 15 minutes, stirring occasionally, or until potatoes and cauliflower are tender.
  3. Gradually stir in spinach until wilted/  Serve over rice and top with nuts.  Squeeze lemon over each serving if desired. 

Tips / Substitutes: Simmer is more like 45 minutes, not 12 to 15.

Servings: 6

Preparation Time: about 1.5 hours

 

 

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